Feta, Mint & Grilled Tomato Salad
Feta cheese is one of those things I used to buy and then wonder what on earth to do with. Since finding this recipe in a magazine, however, this is no longer the case. This salad is one of those recipes that you can play around with, as long as the basics are in place: ripe tomatoes, either cherry or regular sized, that you’re going to place under a hot grill; crumbly feta cheese, a fresh sprig of mint or two, a grain of some sort (couscous being the easiest, bulgur or quinoa more adventurous), and some wholesome beans, either white, such as cannellini, or the green flageolet variety, fresh out of a tin.
It takes a little work to compile, but is worth the effort.
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For four people, you will need:
300g / 11oz ripe tomatoes: cherry or regular
225g / 8oz couscous
300ml / 8oz hot vegetable stock
450g / 1lb canned beans: either cannellini or flageolet
125g / 4oz feta cheese
2 tbsp fresh mint
Here's what to do:
Place the tomatoes under the grill until their skin has split – if using cherry tomatoes this only takes a couple of minutes, longer for regular.
Combine the couscous and hot stock, cover and leave for a few minutes.
Rinse and drain the beans, crumble the feta cheese and chop up the mint.
Once the couscous has soaked up the liquid, fluff it up with a fork and then add the beans, feta, a dash of olive oil and mint.
If you’re using large tomatoes, chop them up and add; if they’re cherry tomatoes, just mix them in whole.
Season and serve. Enjoy!
Note: if you’re using bulgur wheat or quinoa, you’ll need to cook it in the stock first. This is actually a terrific way of using up ready-cooked grains, if you have them.
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